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Massaman Beef curry

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  • Peanuts - 85g
  • Coconut cream - 400ml can
  • Massaman curry paste - 4 tbsp
  • Beef - 600g stewing cut into strips
  • Potatoes - 450g waxy
  • Onion - 1 cut thin wedges
  • Lime - 4 leaves
  • Cinnamon stick - 1
  • Tamarind paste - 1 tbsp
  • Brown sugar - 1 tbsp palm or soft light
  • Fish Sauce - 1 tbsp
  • chilli - 1 red deseeded and finely sliced, to serve
  • Jasmine Rice - to serve


  • Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown.
  • When cool enough to handle, roughly chop.
  • Reduce oven to 180C/160C fan/gas 4.
  • Heat 2 tbsp coconut cream in a large casserole dish with a lid.
  • Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
  • Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.
  • Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
  • Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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